Stuffed peppers are a delicious dish, I have never seen people who do not like it. Although, I admit, it is quite possible that they exist. Of course, the season of stuffed peppers is summer, when it becomes cheap - then you can cook at least every day, but even now you can periodically splurge on a few.
Sweet thick-walled paprika is ideal for stuffing with everything except the price (it must be admitted).
It also sounds amazing in southern dishes. So if you stuff thick-walled peppers with Mexican-style minced meat, you won't regret the expense.
We take:
- 250 grams of minced meat;
- 4 peppers;
- 1 onion;
- 2 small or 1 large carrots;
- 2 cloves of garlic;
- 1 large can of beans (you can cook it yourself, it's just more convenient canned);
- 1 small can of corn (or half a large one)
- 200 milliliters of salsa sauce (commercially available, you do not need to cook yourself);
- 50-60 grams of rice;
- 150 grams of cheese (grated);
- Cumin, coriander, paprika and salt to taste;
- A little oil for frying.
How we cook:
Boil the rice, and while it is cooking, clean the pepper by cutting off the lid.
Fry the minced meat, adding onion (in small cubes) and garlic to it, until golden brown. We remove from the fire.
Three carrots on a coarse grater or shredder, send to the minced meat along with corn and beans. There, three half the mass of cheese and mix the entire filling, pouring salsa into it. We taste, salt and add spices. We add salt and spices only after salsa, so as not to overdo it.
We fill the peppers with the filling, sprinkle them with cheese, set them in the mold with a cut up (you can cover with a lid) and bake until tender for about thirty minutes.
Bon Appetit!